Grilled Peach Bruschetta
This Grilled Peach Bruschetta has all the right moves for your next summer party: sweet and smoky grilled peaches, creamy goat cheese and fresh basil are served over lightly grilled bread.
Ingredients
- 1 baguette French bread thinly sliced
- Pinch of pepper
- 3 tablespoons olive oil divided
- 4 ounces goat cheese room temperature
- 3 medium ripe peaches halved and cored
- Flaky sea salt and freshly cracked black pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
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Preheat and oil a cast iron grill pan or a grill. Brush 2 tablespoons olive oil evenly over bread slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
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Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium sized bowl.
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Toss in a bowl with with salt, pepper and remaining tablespoon of olive oil.
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Spread a thin ayer of goat cheese over each slice of bread and top with a dollop of the grilled peach mixture. Season with additional salt and pepper and garnish with basil.
Recipe Notes
How far in advance can I make this?
You can grill the peaches a day or two beforehand, then toast the bread and assemble the bruschetta the day of your party. Definitely wait until just before serving to add the basil for optimum freshness.